Dessert

Christmas Salad with Citrus, Pomegranate, Feta, and Candied Pecans Recipe

ByRita Bennet December 10, 2025December 10, 2025

Introduction

This Christmas Salad is a festive and refreshing dish that combines crisp greens with bright citrus, tangy pomegranate, creamy feta, and crunchy candied pecans. It’s perfect for holiday gatherings or any time you want a flavorful, colorful salad.

A clear glass bowl filled with a fresh salad sits on a white marbled surface. The salad has a base layer of green spinach leaves mixed with other leafy greens, creating a rich green background. Scattered on top are bright orange mandarin slices layered evenly throughout. Small clusters of red pomegranate seeds spread across the salad, adding a pop of vibrant color. Crumbled white cheese is sprinkled lightly over the salad, offering a bright contrast against the greens. Small brown pecan pieces are spread throughout, adding texture and depth to the mix. The background includes a few whole mandarins with green leaves, softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 cups mixed spring greens
1 1/4 cups orange segments (mandarin oranges, clementines, or tangerines)

1/2 cup pomegranate seeds (can substitute dried cranberries)
1/2 cup feta cheese (crumbled)

1/2 cup candied pecans (roughly chopped)
1/3 cup olive oil

1 tablespoon honey
2 teaspoons Dijon mustard
2 tablespoons apple cider vinegar

1 tablespoon shallot (minced)
Salt and pepper to taste

Instructions

Step 1: Place the mixed greens, orange segments, pomegranate seeds, feta cheese, and candied pecans in a large bowl.

Step 2: In a small bowl, whisk together the olive oil, honey, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth.
Step 3: Drizzle the dressing over the salad mixture to taste, then gently toss to coat evenly. You may have leftover dressing.
Step 4: Serve immediately for the freshest flavor and texture.

Tips & Variations

Substitute pomegranate seeds with dried cranberries for a slightly different texture and sweetness.
Add sliced avocado for extra creaminess and richness.
Use maple syrup instead of honey for a vegan-friendly dressing.

Toasting the pecans lightly before adding brings out their flavor and crunch.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within 1 day to keep greens crisp and fresh. Re-toss with dressing before serving if needed. Dressing can be kept for up to one week.